Are you bored with your everyday meals and want to try something new and delicious? If yes, then add Paneer Makhani Biryani to your dinner menu this time. It's not just a dish, but a beautiful combination of taste, aroma, and heartwarming spices. It combines the creamy gravy of Paneer Makhani with the magic of fragrant biryani, making it a favorite of everyone.

Serves: 2

Ingredients:

Tomatoes - 4
Onions - 2
Ginger-garlic paste - 1 teaspoon
Paneer - 200 grams
Cashews - 15-20
Butter - 2 tablespoons
Oil - 1 tablespoon
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - ½ teaspoon
Kasoori methi (dried fenugreek leaves) - 1 teaspoon
Honey or sugar - 1 teaspoon
Salt - to taste
Basmati rice - 1.5 cups
Water - 3 cups
Bay leaf - 1
Cinnamon stick - 1
Green cardamom - 2
Cloves - 2
Saffron - a pinch (soaked in milk)
Mint and coriander leaves - finely chopped
Ghee - 2 tablespoons
Onion - 1 (fried)

Instructions:

Heat some oil and butter in a pan. Add onions, tomatoes, cashews, ginger-garlic paste, and a little salt and cook until soft.

Let the mixture cool down and then grind it into a smooth paste.

In the same pan, add some more butter and add the paste back. Add red chili powder, coriander powder, and garam masala and mix well.

Now add the paneer pieces, kasoori methi, and honey or sugar and mix well. Cook for 2-3 minutes. Your makhani gravy is ready.

Soak the rice for 30 minutes. Heat ghee in a large pot. Add bay leaf, cinnamon stick, cardamom, and cloves and sauté. Now add the rice and water. Add salt, mix well, and cook the rice until it's 80% done.

In a large pot or heavy-bottomed pan, spread a layer of the makhani gravy at the bottom.

Now add a layer of the partially cooked rice on top.

Sprinkle some fried onions, mint leaves, and coriander leaves over it.

Add another layer of makhani gravy and spread the remaining rice on top.

Finally, pour the saffron milk over the top, add the remaining fried onions and mint-coriander leaves, and cover the pot.

Cook on low heat for 15-20 minutes to allow all the flavors to meld together.

Before serving, gently mix the biryani so that the gravy and rice are well combined. Then serve hot with raita or salad.

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